Thinly slice the cauliflower florets about 1/8-inch thick. Snap ends off the asparagus then slice the stalks in half lengthwise. Place the cauliflower, asparagus, onion, oil, and spices on a large baking sheet and toss to coat. Spread in an even layer and roast for 15 minutes. Toss again then roast for 12-15 minutes. Lightly mash the chickpeas with a fork then toss them into the veggie mixture and roast another 4-7 minutes. Remove pan from the oven when veggies are golden brown.

While the veggies roast place the onions and garlic in a large food processor. Turn on until minced. Scrape the bowl and add the tomatoes, chipotle peppers, red pepper, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Pulse until ingredients are combined and peppers are evenly distributed throughout. Taste, and if desired pulse in 1/2 teaspoon more salt and sugar and/or another squeeze of lime. Store in a sealed jar in the fridge until ready to use.

Place a 12-inch pan or skillet over medium heat and lightly grease. Place a tortilla in the pan and sprinkle with an even coating of cheese [all the way to the edges]. Place a single [but dense] layer of the veggie mixture over top and another even layer of cheese. Place the tortilla on top and let cook until golden brown, 5-7 minutes. Place the palm of your hand on the top tortilla and a large metal spatula under the bottom tortilla. Flip and place in the pan, cooking until golden brown.

Place cooked quesadilla on a cooling rack for 2-3 minutes [to firm] then chop into slices on a cutting board. Top with salsa, avocado, sour cream, peppers, etc.

---

notes: If you can’t find spring onions I would recommend using regular green onions/shallots instead. Use only the white part and you’ll need about 5-6 for the filling and 3-4 for the salsa. If you can’t find fire roasted tomatoes regular diced is fine but you’ll lose a bit of flavor. If your asparagus is very thick you’ll want to slice it lengthwise into quarters. I used these gluten-free tortillas.

So now you know the story of how the spring vegetable quesadillas came to be. So crazy, I know.